Simple Holiday Hams

Ideas for an easy Easter menu

(Family Features) Whether you’re new to hosting or simply looking for ideas to make Easter entertaining easier than ever, there are plenty of ways to save time and stress in the kitchen.

Go with what you know. Trying out new recipes is fun, but it can also add stress when they don’t turn out like you expected. Stick to tried and true dishes you can prepare and serve with confidence and save the experimenting for another time.

Take shortcuts. At the center of many Easter feasts is a ham that has been expertly cured and cooked to perfection. Even so, starting with a full-cooked ham is a shortcut that no one is likely to notice, especially if you heat it properly. For exceptional quality and a variety of flavor profile options to choose from, turn to America’s Original Butcher, Omaha Steaks. The meats are fully cooked then frozen before being delivered to your door for maximum convenience.

Work ahead. Plan your menu to incorporate items you can make ahead of time so you’re under less pressure the day of your dinner. Even handling the prep work like slicing veggies the night before can buy back precious minutes, that way when guests begin arriving, you can step out of the kitchen and enjoy the day right along with them.

Whether your ham came from our local butcher shop NB Custom Cuts or another place, Easter is a favorite time to serve ham……

Find more ideas to make hosting this year’s Easter meal easy at OmahaSteaks.com/buy/meals/easter.

How to Heat a Frozen Ham

Many frozen hams are fully cooked and can be served as soon as they’re properly thawed, which is an ideal solution for a casual brunch with mini sandwiches on the menu. However, if you’re serving an elegant holiday dinner, you’re more likely to prefer a warm centerpiece dish. A fully cooked ham is still a time-saving option; you’ll just need to allot time to heat it in the oven once it’s thawed.

Start by thawing a fully cooked ham in the refrigerator for 24-48 hours.

To keep your ham extra moist, always put the cut-side down. You might also consider placing a baking rack in the pan and adding a quarter-inch of water before placing the ham on the rack.

For a spiral-cut, bone-in ham, heat the oven to 325° F. Remove ham from film and foil. Place ham cut-side down on a raised edge baking pan lined with foil. Heat uncovered 60-75 minutes for the entire ham or 10 minutes per pound for smaller portions.

For a boneless ham, heat the oven to 350° F. Place the ham, cut-side down, on a raised edge baking pan lined with foil. Cover the ham tightly with foil and heat 35-40 minutes.

Another option for adding extra juicy flavor is a glaze, which can be as simple as dissolving three parts brown sugar into one part honey in a small saucepan. Or for a more elegant affair, consider a fruit-infused glaze to complement the savory pork.

A Host of Hams

If you always thought a ham is a ham is a ham, it’s time to think again. From the type of meat to the smoking preparation to specialized slicing that makes serving easy, there are plenty of options to consider from a supplier like Omaha Steaks when choosing the right ham.

Savory
For an elegant gathering that demands premium ingredients, an all-natural Duroc Boneless Country Ham may be the answer. These hams tend to feature more marbling for an exceptionally rich flavor and texture, making for a tender, savory and juicy main course with no basting or injection needed.

Smoky
Put a little flair in your Easter meal with a uniquely flavored ham like the Pecanwood Smoked Flank Ham, smoked with real pecan wood for 8 hours to add a rich yet mellow smoky flavor. This tender, juicy uncured whole-muscle ham earns its place of distinction on your holiday table. Complementary sides with subtle nutty notes, such as a sweet potato casserole, can enhance the menu even more.

Sweet
Each Spiral-Sliced Ham is slowly smoked with real wood up to 24 hours to infuse flavor and maximize juiciness then generously brushed with a sweet and sticky brown-sugar crust that is torch-glazed to create a flavorful, crunchy crust. It’s spiral-sliced before delivery, so once it’s thawed and heated, it’s ready for quick service to your guests.

Easy Fruit-Infused Glazes

Apricot Glaze

  • 1/2       cup brown sugar
  • 1          teaspoon cornstarch
  • 1/2       teaspoon ground ginger
  • 1 cup apricot nectar, canned
  1. In saucepan, mix brown sugar, cornstarch and ginger. Stir in apricot nectar. Cook over medium heat, stirring constantly, until mixture thickens and boils.

Cranberry Orange Glaze

  • 1          can (16 ounces) cranberry sauce
  • 1          cup brown sugar
  • 1/2       cup orange juice
  • 1/2       teaspoon cloves, ground
  • 1/4       teaspoon cinnamon, ground
  • 1/4       teaspoon allspice
  1. In small saucepan over low heat, combine cranberry sauce, brown sugar, orange juice, cloves, cinnamon and allspice; simmer 5 minutes, before serving.

SOURCE:
Omaha Steaks

Free Tree Planting Class in BG

Saturday, May 11, 2019 from 9-11 am….

The Bowling Green Tree Commission will be hosting a class on the “What Tree Should I Plant?” on Saturday, May 11, 2019 from 9-11 am at the Urban Forestry Arboretum at 1060 Pearl St – just west of the fire station.

Do you want to plant a tree this spring but need some help deciding what to choose? Join Bowling Green’s City Arborist to walk through the Urban Forestry Arboretum to discuss the pros and cons of the different trees that are growing there.

All the trees growing at the Arboretum are also planted along the City’s streets and in the parks. When matched with the right site they can do well. The event is free to the public. Please contact the Bowling Green Arborist at gjones@bgohio.org or 419.353.4101 if you have any questions.

6 Deviled Eggs Recipes

Perfect for Easter and Beyond….


(Family Features) Deviled eggs, also known as stuffed eggs, first appeared in American cookbooks in the mid-19th century, but the origin can be traced back to ancient Rome where eggs were boiled and seasoned with spicy sauces, according to the History Channel.

Today, deviled eggs are a staple during Easter, and according to the American Egg Board, more than 100 million dozen eggs were sold last year during the week of Easter alone.

The “classic” deviled egg includes a mixture of mustard and mayonnaise, sprinkled with paprika. However, chefs and home cooks alike are experimenting with various flavor twists, including ingredients like seeds, bacon, hot sauce, avocado, pickles, dill, crab meat and more.

Celebrate this classic Easter recipe along with five new flavor variations from the experts at McCormick and French’s. For more deviled egg recipes and Easter inspiration, visit McCormick.com and Frenchs.com.

  1. Easy Deviled Eggs – Crush this traditional recipe using French’s Classic Yellow Mustard and garlic powder for a tangy-sweet flavor and silky-smooth texture. Top with paprika and enjoy.

  1. Smoky Deviled EggsWhat could be better than deviled eggs with crumbled bacon? How about adding in smoked paprika for another layer of smokiness and a little color.  Now that’s the perfect appetizer for Easter brunch.

  1. Fiery Deviled Eggs – Kick it up a notch by adding Frank’s RedHot to these deviled eggs. It’ll add a tangy kick to the classic that can please any crowd.

  1. Avocado Deviled EggsSwitch up the norm and add chopped avocado, Greek yogurt, yellow mustard and crispy fried onions to create this flavorful deviled egg. Top with some cilantro for a pop of color.

  1. Mediterranean Deviled Eggs – Getting their inspiration from the flavors of the Mediterranean, this deviled egg features Parmesan cheese, herbs like oregano and basil and a bright garnish of diced tomatoes.

  1. French’s Party Deviled Eggs– This egg is made for a party. Swap out the mayo with sour cream and add Dijon mustard for richness. Then top with a crispy onion crunch to leave guests wanting more. Don’t forget to sprinkle with paprika.

SOURCE:
McCormick

PROM 2019

Tips for parents and teens….

Prom night is a rite of passage for many teens. It is a time to make memories with friends that will last a lifetime. Finding the perfect dress, the right date, and best after party is all a part of the process. Students may have the best intentions for a memorable evening, but prom night can sometimes lead to making poor decisions.
 
In fact, 90% of teens believe their peers are more likely to drink and drive on prom night. This can result in devastation and tragedy that may accompany drinking and driving. Alcohol is involved in almost 1/3 of teenage car crash fatalities.
 
Safe Communities of Wood County is teaming up with local florist to educate tees about safe prom activities. When purchasing boutonnieres and corsages, students will receive a prom safety sticker. Our motto, “Don’t Tempt Fate, The Phone Can Wait. Be Safe. Buckle Up and Drive Sober,” will be depicted on each sticker.
 
Tips for Staying Safe & Sober on Prom Night:

  • Be prepared to deal with the pressures that come with the territory
  • Plan something fun and stick to the plan
  • Be a leader to others around you

Tips for Parents to make sure your teen’s prom is memorable for all the right reasons:

  • Have contact numbers handy
  • Communicate
  • Work with other parents
  • Have a transportation plan
  • Stay Connected

 

For More Information: 

  • Lt. Angel Burgos, Ohio State Highway Patrol: 419-352-2481
  • Sandy Wiechman, Safe Communities Coordinator:
  • 419-372-9353 or swiechm@bgsu.edu

Crowd-Pleasing Easter Brunch

Elevate your holiday brunch beyond an egg casserole with a Spiral Ham with Red Wine and Citrus Glaze as the centerpiece for your table.   


(Family Features) Easter is a time to celebrate with friends and family. You can create a crowd-pleasing brunch with affordable, high-quality ingredients, wine and tablescape decor.

Elevate your holiday brunch beyond an egg casserole with a Spiral Ham with Red Wine and Citrus Glaze as the centerpiece for your table.

Finish the meal with a Mini Blueberry Chocolate Tart for a dessert that’s perfect for spring. Combining sweet and fruity notes, this treat can leave your guests craving more.

Find ingredients for these recipes at ALDI, which offers high-quality, fresh and affordable foods to help you put together a vibrant spread. From brunch essentials and beverages to fruits, veggies, snacks and more, you can make Easter pop. Plus, there are chocolates, candy and flowers to add a splash of color to your table or any Easter basket.

Find additional recipes at ALDI.us.

Spiral Ham with Red Wine and Citrus Glaze

Recipe courtesy of Rebecca Gallop (@adailysomething) on behalf of ALDI
Prep time: 15 minutes
Cook time: 10-12 minutes per pound of ham

Ham:

  • 1          Appleton Farms Spiral Cut Double Glazed Brown Sugar Ham (about 4 pounds), reserving liquid

Glaze:

  • 1/2       cup Intermingle Red Blend wine
  • 1/4       cup Nature’s Nectar orange juice
  • 1/4       cup Specially Selected 100% Pure Maple Syrup
  • 1/2       cup Simply Nature Organic Light Brown Sugar
  • 1          tablespoon chopped fresh rosemary
  • 1          dash salt
  • 2          tablespoons Burman’s Dijon Mustard
  1. To make ham: Heat oven to 325° F. Place ham in roasting pan on rack. Pour reserved liquid over ham and cover tightly with foil. Bake 10-12 minutes per pound.
  2. To make glaze: In small pan, combine wine, orange juice, syrup, brown sugar, rosemary and salt. Heat to boil then lower to rapid simmer until mixture begins to thicken and reduce, about 10 minutes, stirring frequently. Remove from heat and whisk in mustard.
  3. When ham is 10 minutes from being done, remove from oven and increase temperature to 400° F. Remove foil and brush ham thoroughly with glaze.
  4. Place ham back in oven, uncovered, about 10 minutes, or until ham reaches internal temperature of 140° F.
  5. Remove ham from oven and let sit 10 minutes. Slice and serve.

Mini Blueberry Chocolate Tart

Recipe courtesy of Chef Michelle, ALDI Test Kitchen
Prep time: 10 minutes
Cook time: 17 minutes
Servings: 12

  • 1          Bake House Creations Pie Crust
  • 1 1/2    tablespoons Sweet Additions Stevia No Calorie Sweetener
  • 1          cup fresh blueberries
  • 1          Choceur Dark Chocolate Bar (2.64 ounces), chopped
  1. Heat oven to 400° F. Cut 1-2 sheets of parchment paper into 5-by-5-inch squares. Line each cup of 12-cup muffin pan with one square of parchment paper.
  2. Roll out pie crust and cut 12 circles, 2 inches each, with cookie cutter. Press each circle into lined muffin cup.
  3. In medium bowl, combine sweetener, blueberries and chocolate. Divide mixture among pie crusts.
  4. Bake 17 minutes until chocolate melts. Allow to cool and serve.

SOURCE:
ALDI

Add Joy to Spring Cleaning

Nearly 1 in 3 Americans (31 percent) admitting to rarely or never deep cleaning their households….


(Family Features) While spring cleaning can be crucial in keeping your home in tip-top shape, especially for DIYers who find inspiration in the bright season for new home decor projects, the annual ritual can also feel overwhelming.

Photo courtesy of Lily Glass for Oh Joy!

To add color and whimsy, and make spring cleaning a more joyous event, consider these ideas from mom and designer Joy Cho, the founder and creative director of Oh Joy! – a lifestyle site focused on design, fashion, food and life’s joyful moments.

Frame homemade artwork. Once spring has arrived, you may have compiled lots of children’s artwork from time spent indoors. To keep it all organized, sift through it in the spring and frame some of your children’s hard work to put on the walls as colorful pieces of homemade decor.

Start with a fresh clean. Routinely cleaning your high-touch surfaces with disinfecting wipes and picking up common areas is a good habit to get into and should be a starting point for any spring project. When you start with a clean space, you know you won’t have to deal with dust bunnies and clutter along the way. Plus, with nearly 1 in 3 Americans (31 percent) admitting to rarely or never deep cleaning their households, according to an online Clorox survey in February 2019, regularly freshening up can help you maintain a clean space and cut down on time spent tackling big messes.

Decorate with color. Make your shared spaces as fun and unique as possible by adding pops of color. After cleaning accumulated dirt and dust off your bookshelves, add contact paper to the inside back section of the shelves and flower vases or decorative jars for temporary color and character. You can also add an unexpected spring time pop to floral bouquets by incorporating fragrant mint sprigs or colorful stems. Picking out an attractive spring print that brings you joy and updating your throw pillow shams can also provide little bursts of color.

Repurpose everyday items. Look for items around the house that can serve a secondary purpose, like the limited-edition Oh Joy! Clorox Disinfecting Wipes Designer Collection, which can serve as statement pieces while setting the stage for a happy and healthy season by removing unwanted germs and dirt that may be lurking in your home. The stylish canisters can also be rinsed and reused after the last wipe is gone to hold everything from craft supplies to kids’ toys or flowers.

“For the first-ever Clorox Designer Collection, I created four unique canister designs that are inspired by fresh blooms, spring sunshine and the feeling of a clean, new start,” Cho said. “What I love most is that they make the canisters attractive enough that you no longer need to hide them under the sink. Leaving them on the counter for cleaning up messes throughout the day is not only convenient but adds a little joy to your spring decor as well.”

Maintain your spaces. Spending a little time each day cleaning high-traffic spaces can be easier than devoting an entire day each week to getting your home back in order. Disinfecting wipes make it easy to clean up messes, wipe down surfaces and stay on top of spot cleaning, allowing you to spend less time worrying about dirt and germs and more time with your family.

Find more ways to elevate your space and add joy to spring cleaning at Clorox.com.

SOURCE:
Clorox

Call 911 for Chest Pain/Stroke Symptoms

Blanchard Valley Health System Weekend Column……

C

by Cody Price, RN, Chest Pain/Stroke Program Coordinator, Blanchard Valley Health System


Cody Price, RN, Chest Pain/Stroke Program Coordinator

You or a loved one may have experienced pain or discomfort in your chest, possibly radiating into the jaw, arm or shoulder. These symptoms as well as shortness of breath, lightheadedness, nausea or vomiting are all common warning signs that an individual may be having a heart attack.

Or, perhaps you or your loved one have experienced symptoms of stroke including:

  • Face drooping or numbness on one side.
  • Arm weakness or numbness on one side.
  • Speech that is slurred or difficulty speaking.

If so, these are all common warning signs that an individual may be having a stroke and it is

  • Time to call 911.

While many people may have experienced these symptoms of heart attack or stroke, they do not always call 911. According to the American Heart Association, in 2016 cardiovascular disease was listed as the underlying cause of death in approximately one out of every three deaths in the United States. The top two cardiovascular diseases making up that statistic are coronary heart disease and stroke.

Despite numerous efforts to inform the public, these two diseases continue to lead to high mortality rates and poor outcomes for patients. What can you do to try to reduce these poor outcomes, improve the chance of recovery and receive emergency care as fast as possible? Call 911!

Calling 911 and activating the emergency medical services team is the quickest way to receive potentially life-saving treatment. You should call if you or someone around you experiences any of the above symptoms.

There are many reasons why individuals are hesitant to call 911, some of which include waiting to see if the symptoms dissipate, attempting to drive themselves to the emergency room because they believe it will save time, or not wanting to bother anyone by voicing their symptoms. Additionally, many individuals may not want to ride in an ambulance for fear of treatment, cost or “wasting time.” The list continues.

Calling 911 is the most important action to take if the above symptoms of heart attack and/or stroke are present. When emergency medical personnel arrive to the scene of a call, many tasks occur “behind the scenes” to help the patient receive the highest quality care in as little time as possible. First responders assess the patient and determine the cause of symptoms, whether it is attributed to heart attack, stroke or other medical emergency. Once this assessment is complete, first responders can begin to provide any immediate medical care necessary, safely and quickly transport the patient to the hospital, and call ahead to the emergency department to inform providers that a patient is on the way with a description of symptoms.

This also results in quicker treatment when you arrive at the hospital because different emergency alerts can be activated prior to your arrival. For example, if you are having chest pain, an electrocardiogram of your heart will be obtained immediately. If you are having stroke symptoms, a CT scan of your head will be completed immediately.

While many people still arrive at the emergency department by driving themselves, give yourself, your loved ones and even strangers the best chance at a positive outcome by activating emergency medical services. When in doubt, do not ignore your symptoms. Call 911 and receive an evaluation by a medical professional!

Palm Sunday at St. Luke’s Church

Pastor Ralph Mineo will offer a message titled Imitating Christ….

St. Luke’s Lutheran Church, North Baltimore, Palm Sunday, April 14, 2019, 10:15 a.m.

On Palm Sunday, when we celebrate Jesus’ triumphant entrance into Jerusalem, Pastor Ralph Mineo will offer a message titled Imitating Christ, based on Philippians 2:5-11.  Please join us as we continue our journey through Holy Week.

Chowline: Springtime in Ohio is a good time for in-season produce

Springtime in Ohio is a good time for strawberries, asparagus, cabbage, rhubarb, and others…..

Which fruits and vegetables are in season in the spring?

Rain and bright sunny days make spring a good time to indulge in a wide range of plentiful produce such as asparagus, cabbage, kale, spinach, and strawberries. Not only are these items extremely fresh and flavorful because they’re currently in season, but they’re also widely discounted because of the abundance of supply based on this time of year.

Because fruits and vegetables grow in cycles and ripen during certain seasons, produce typically is fresher and tastes best when ripe. And while most fruits and vegetables are available to consumers year-round thanks to agricultural innovations, seasonal fruits and vegetables are typically cheaper to buy because they are easier to produce than fruits and vegetables that are grown out of season.

For example, the top advertised items on sale in local grocery stores this week were fruits, comprising 48% of all ads, and vegetables, accounting for 41% of all supermarket sale ads, according to the April 5 edition of the National Retail Report, a weekly roundup of advertised retail pricing information compiled by the U.S. Department of Agriculture.

While this is not an all-inclusive list, generally speaking, the following produce (among others) is in season in Ohio during the spring, according to the Ohio Farm Bureau:

  • Asparagus
  • Cabbage
  • Collard greens
  • Kale
  • Mustard greens
  • Radishes
  • Rhubarb
  • Spinach
  • Strawberries
  • Turnip greens

While eating fruits and vegetables is an important part of a healthy diet, it’s also important to remember to incorporate food safety when preparing and eating them. This is because some raw fruits and vegetables can contain foodborne pathogens such as E. coli, listeria, and salmonella, according to the Centers for Disease Control and Prevention. As such, nearly half of all foodborne diseases are caused by germs on fresh produce, the CDC says.

While cooking produce is one of the best ways to lessen the potential for developing a foodborne illness, here are some other tips from the CDC to keep in mind when choosing and consuming raw fruits and vegetables:

  • Always choose produce that isn’t bruised or damaged.
  • When shopping, choose pre-cut fruits and vegetables that are refrigerated or are kept on ice.
  • Keep fruits and vegetables separated from raw meat, poultry, and seafood in your shopping cart and in your grocery bags.
  • Wash or scrub fruits and vegetables under running water, even if you do not plan to eat the peel, so that dirt and germs on the surface do not get inside during slicing. 
  • Cut away any damaged or bruised areas before preparing or eating.
  • Refrigerate within two hours any fruits and vegetables that you have cut. Store them in a clean container at 40 degrees Fahrenheit or colder.
  • Store fruits and vegetables away from, and not next to or below, raw meat, poultry, and seafood. These items can drip juices that might contain germs.
  • Use a separate cutting board for fruits and vegetables than what is used for cutting or preparing raw meats, poultry, or seafood.
  • Wash cutting boards, counter tops, and utensils with hot, soapy water before and after preparing fruits and vegetables.

Chow Line is a service of The Ohio State University College of Food, Agricultural, and Environmental Sciences and its outreach and research arms, Ohio State University Extension and the Ohio Agricultural Research and Development Center. Send questions to Chow Line, c/o Tracy Turner, 364 W. Lane Ave., Suite B120, Columbus, OH 43201, or turner.490@osu.edu.

‘Grief and Tough Topics’ Presentation

Part of the ‘Living Through Loss’ Series at Blanchard Valley Hospital…

The April presentation of the “Living through Loss” series will be held on Monday, April 15 from 7 to 8:30 p.m. and titled “Grief and Tough Topics.” This presentation will take place in the Marathon Auditorium at Blanchard Valley Hospital located at 1900 South Main Street in Findlay.

“Grief and Tough Topics” will offer discussion on difficult questions and how to answer them, how to deal with difficult family members and much more. Some topics may truly be tough to discuss, but attendees will learn how to approach them, respond in a healthy way and continue forward.

Kristi Beall, bereavement coordinator at Bridge Home Health & Hospice, will broach the tough topics related to grief and offer ways to make the journey more tolerable. The evening will include opportunities for all views, thoughts and opinions to be heard and a chance for others to learn from those who have personally walked the journey through grief.

“Living Through Loss” is a nine-month educational series that focuses on the issues surrounding the death of a loved one. Each monthly presentation is open to the public and registration is not required. Presentations provide information related to the grief process, offer opportunities for discussion and are held from 7 to 8:30 p.m. in the Marathon Auditorium at Blanchard Valley Hospital. Although the thought of speaking up in a group can be intimidating, many attendees find the discussion helpful as they discover their questions and concerns are similar to others. A bereavement expert is available to speak with attendees in private following the presentation.

This series is sponsored by Bridge Home Health & Hospice. For questions, to learn upcoming dates or to have a full program brochure sent to you, please contact the Bridge bereavement coordinator at 419.423.5351 or email bridge@bvhealthsystem.org.

_________________

Bridge Bereavement Services is a division of Blanchard Valley Health System, which provides a total continuum of care to more than 100,000 households in an eight-county area.

Wood SWCD hosting pond clinic and fish sale.

Monday, April 15 at 6:30 PM ….

The Wood Soil & Water Conservation District is hosting a pond clinic on Monday, April 15 at 6:30 PM at the Agricultural Incubator Foundation 13737 Middleton Pike Bowling Green. The pond clinic is free and open to the community.  Please RVSP to the district office at 419-354-5517 #4 or online at http://www.woodswcd.com/fingerling-fish-sale.html.

The district is also offering a spring fingerling fish sale.  Fish species offered include: Bluegill, Hybrid Bluegill, Redear Sunfish, Channel Catfish, Largemouth Bass, Yellow Perch, Fathead Minnows, and Triploid White Amur.  Order forms are available on the website at www.woodswcd.com or by stopping by the office at 1616 E Wooster Street (Greenwood Centre – The Courtyard) Bowling Green, OH. Fish pick-up is Tuesday, April 30 at 9:30 AM at the Wood County Fairgrounds. Orders are due to the district office no later than Wednesday, April 24. 

Additional information is found on the district website http://www.woodswcd.com/fingerling-fish-sale.html

BVMP Welcomes Dr. Maria Slack

Dr. Maria Slack Joins ENT & Allergy Specialists of Northwest Ohio …

Dr. Maria Slack Joins ENT & Allergy Specialists of Northwest Ohio

Blanchard Valley Medical Practices, a division of Blanchard Valley Health System, recently welcomed Maria Slack, MD to ENT & Allergy Specialists of Northwest Ohio. The office is located at 1110 West Main Cross Street, Findlay, and Dr. Slack is welcoming new patients. She specializes in treating allergies in both pediatric and adult patients and has completed extensive research in allergy and immunology.

Dr. Slack received her medical degree from the University of Oklahoma College of Medicine (Oklahoma City and Tulsa, OK). She completed her residency, allergy and immunology fellowship and Master of Medical Science in allergy and immunology at The Ohio State University Wexner Medical Center (Columbus, OH).

Dr. Maria Slack

Dr. Slack is joining fellow allergist Amber Patterson, MD and the team at ENT & Allergy Specialists of Northwest Ohio. Other services provided at this practice include general ENT services, head and neck surgery, hearing issues, balance disorders and facial plastic surgery.

For more information or to schedule an appointment, call 419.423.5492.

_________________

Blanchard Valley Health System provides a total continuum of care to more than 100,000 households in an eight-county area.